Efnisyfirlit

• Half Title
• Title Page
• Copyright Page
• Contents
• Preface to the eighth edition
• Part 1 THE COMPONENTS OF FOODS
  • 1 The animal and its food
    • 1.1 Water
    • 1.2 Dry matter and its components
    • 1.3 Analysis and composition of foods
    • Summary
    • Questions
    • Further reading
  • 2 Carbohydrates
    • 2.1 Classification of carbohydrates
    • 2.2 Monosaccharides
    • 2.3 Monosaccharide derivatives
    • 2.4 Oligosaccharides
    • 2.5 Polysaccharides
    • 2.6 Lignin
    • Summary
    • Questions
    • Further reading
  • 3 Lipids
    • 3.1 Classification of lipids
    • 3.2 Fats
    • 3.3 Glycolipids
    • 3.4 Phospholipids
    • 3.5 Waxes
    • 3.6 Steroids
    • 3.7 Terpenes
    • Summary
    • Questions
    • Further reading
  • 4 Proteins, nucleic acids and other nitrogenous compounds
    • 4.1 Proteins
    • 4.2 Amino acids
    • 4.3 Peptides
    • 4.4 Structure of proteins
    • 4.5 Properties of proteins
    • 4.6 Classification of proteins
    • 4.7 Nucleic acids
    • 4.8 Other important nitrogenous compounds
    • 4.9 Nitrates
    • 4.10 Alkaloids
    • Summary
    • Questions
    • Further reading
  • 5 Vitamins
    • 5.1 Introduction
    • 5.2 Fat-soluble vitamins
    • 5.3 The vitamin B complex
    • 5.4 Vitamin C
    • 5.5 Hypervitaminosis
    • 5.6 Vitamins and gene expression
    • Summary
    • Questions
    • Further reading
  • 6 Minerals
    • 6.1 Functions of minerals
    • 6.2 Natural and supplementary sources of minerals
    • 6.3 Acid–base balance
    • 6.4 Major elements
    • 6.5 Trace elements
    • 6.6 Other elements
    • Summary
    • Questions
    • Further reading
• Part 2 THE DIGESTION AND METABOLISM OF NUTRIENTS
  • 7 Enzymes
    • 7.1 Classification of enzymes
    • 7.2 Nature of enzymes
    • 7.3 Mechanism of enzyme action
    • 7.4 Specific nature of enzymes
    • 7.5 Factors affecting enzyme activity
    • 7.6 Nomenclature of enzymes
    • Summary
    • Questions
    • Further reading
  • 8 Digestion
    • 8.1 Digestion in monogastric mammals and fowl
    • 8.2 Microbial digestion in ruminants and other herbivores
    • 8.3 Alternative sites of microbial digestion
    • 8.4 Nutrient digestion and the environment
    • Summary
    • Questions
    • Further reading
    • Historical reference
  • 9 Metabolism
    • 9.1 Energy metabolism
    • 9.2 Protein synthesis
    • 9.3 Fat synthesis
    • 9.4 Carbohydrate synthesis
    • 9.5 Control of metabolism
    • Summary
    • Questions
    • Further reading
• Part 3 QUANTIFYING THE NUTRIENT CONTENT OF FOODS: DIGESTIBILITY, ENERGY AND PROTEIN SUPPLY
  • 10 Evaluation of feeds: digestibility
    • 10.1 Measurement of digestibility
    • 10.2 Validity of digestibility coefficients
    • 10.3 Digestibility in different sections of the digestive tract
    • 10.4 Factors affecting digestibility
    • 10.5 Measurement of mineral availability
    • Summary
    • Questions
    • Further reading
  • 11 Evaluation of foods: energy content of foods and energy partition
    • 11.1 Energy demand
    • 11.2 Energy supply and partition
    • 11.3 Animal calorimetry: methods of measuring heat production and energy retention
    • 11.4 Utilisation of metabolisable energy
    • Summary
    • Questions
    • Further reading
  • 12 Evaluation of foods: systems for expressing energy supply and requirements
    • 12.1 Energy systems and energy models
    • 12.2 Energy systems for ruminants
    • 12.3 Energy systems for pigs and poultry
    • 12.4 Energy systems for horses
    • 12.5 Energy systems for dogs and cats
    • 12.6 Predicting the energy value of foods
    • Summary
    • Questions
    • Further reading
    • Historical references
  • 13 Evaluation of foods: protein
    • 13.1 Crude protein (CP)
    • 13.2 Digestible crude protein (DCP)
    • 13.3 Determination of endogenous nitrogen
    • 13.4 Measures of protein quality for monogastric animals
    • 13.5 Measures of food protein used in practice in the feeding of pigs and poultry
    • 13.6 Measures of food protein used in practice in the feeding of horses
    • 13.7 Measures of food protein quality for dogs and cats
    • 13.8 Measures of protein quality for ruminant animals
    • 13.9 The UK metabolisable protein system
    • 13.10 The UK feed into Milk (FiM) protein system for dairy cows
    • Summary
    • Questions
    • Further reading
• Part 4 THE NUTRIENT REQUIREMENTS OF ANIMALS
  • 14 Feeding standards for maintenance and growth
    • 14.1 Nutrient requirements for maintenance
    • 14.2 Nutrient requirements for growth
    • 14.3 Nutrient requirements for wool production
    • 14.4 Mineral and vitamin requirements for maintenance and growth
    • 14.5 Nutritional control of growth
    • Summary
    • Questions
    • Further reading
    • Historical reference
  • 15 Feeding standards for reproduction
    • 15.1 Nutrition and the initiation of reproductive ability
    • 15.2 Plane of nutrition, fertility and fecundity
    • 15.3 Egg production in poultry
    • 15.4 Nutrition and the growth of the foetus
    • Summary
    • Questions
    • Further reading
  • 16 Lactation
    • 16.1 Sources of the milk constituents
    • 16.2 Nutrient requirements of the lactating dairy cow
    • 16.3 Nutrient requirements of the lactating ewe
    • 16.4 Nutrient requirements of the lactating dairy goat
    • 16.5 Nutrient requirements of the lactating sow
    • 16.6 Nutrient requirements of the lactating mare
    • 16.7 Nutrient requirements of the lactating dog and cat
    • Summary
    • Questions
    • Further reading
  • 17 Voluntary intake of food
    • 17.1 Food intake in pigs and poultry
    • 17.2 Food intake in ruminants
    • 17.3 Food intake in horses
    • 17.4 Food intake in dogs and cats
    • 17.5 Prediction of food intake
    • Summary
    • Questions
    • Further reading
• Part 5 THE NUTRITIONAL CHARACTERISTICS OF FOODS
  • 18 Grass and forage crops
    • 18.1 Pastures and grazing animals
    • 18.2 Grasses
    • 18.3 Legumes
    • 18.4 Other forages
    • Summary
    • Questions
    • Further reading
  • 19 Silage
    • 19.1 Silage, ensilage and silos
    • 19.2 Role of plant enzymes in ensilage
    • 19.3 Role of microorganisms in ensilage
    • 19.4 Nutrient losses in ensilage
    • 19.5 Classification of silages
    • 19.6 Nutritive value of silages
    • 19.7 Whole crop cereal and legume silages
    • Summary
    • Questions
    • Further reading
  • 20 Hay, artificially dried forages, straws and chaff
    • 20.1 Hay
    • 20.2 Artificially dried forages
    • 20.3 Straws and related by-products
    • Summary
    • Questions
    • Further reading
  • 21 Roots, tubers and related by-products
    • 21.1 Roots
    • 21.2 Tubers
    • Summary
    • Questions
    • Further reading
  • 22 Cereal grains and cereal by-products
    • 22.1 The nutrient composition of grains
    • 22.2 Barley
    • 22.3 Maize
    • 22.4 Oats
    • 22.5 Wheat
    • 22.6 Other cereals
    • 22.7 Cereal processing
    • Summary
    • Questions
    • Further reading
  • 23 Protein concentrates
    • 23.1 Oilseed cakes and meals
    • 23.2 Oilseed residues of minor importance
    • 23.3 Leguminous seeds
    • 23.4 Processed animal protein (PAP)
    • 23.5 Milk products
    • 23.6 Single-cell protein and microalgae
    • 23.7 Insect protein
    • 23.8 Synthetic amino acids
    • 23.9 Non-protein nitrogen compounds as protein sources
    • Summary
    • Questions
    • Further reading
  • 24 Food additives
    • 24.1 Antibiotics
    • 24.2 Probiotics
    • 24.3 Oligosaccharides
    • 24.4 Enzymes
    • 24.5 Organic acids
    • 24.6 Spray-dried plasma
    • 24.7 Modifiers of rumen fermentation
    • 24.8 Plant extracts
    • Summary
    • Questions
    • Further reading
• Part 6 ANIMAL PRODUCTS AND HUMAN NUTRITION
  • 25 Animal nutrition and the consumers of animal products
    • 25.1 Comparative nutrition
    • 25.2 The contribution of animal products to human requirements
    • 25.3 Objections to the use of animal products
    • 25.4 Animal products: past, present and future
    • Summary
    • Questions
    • Further reading
• Appendix 1: Solutions to numerical questions
• Appendix 2: Notes on tables
• Index
• Publisher's acknowledgements
• Back Cover

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